Canning black beans is a pressure-canning project, not a water-bath project. Dried black beans are a low-acid food. The only tested home method is to soak them, boil them for 30 minutes, pack them hot with liquid, and process them…
Old-fashioned chili sauce is a sweet-tangy tomato condiment, not a pot of chili. That distinction is what makes water-bath canning possible — if the recipe is acidified correctly. Canned chili sauce is a thick, sweet-tangy tomato condiment made with peppers,…
You can can pumpkin at home, but only in one tested form: 1-inch cubes packed in cooking liquid and processed in a pressure canner. Pumpkin puree, mashed pumpkin, pumpkin butter, and pumpkin pie filling are not safe to can at…
Cherry tomatoes pile up faster than most kitchens can eat them. The useful question is not “Can I can them?” — you can — but which form belongs in a jar: whole tomatoes for cooking, pickles for snacking, crushed tomatoes…
Cherry tomatoes pile up faster than most kitchens can eat them. The useful question is not “Can I can them?” — you can — but which form belongs in a jar: whole tomatoes for cooking, pickles for snacking, crushed tomatoes…
Baked beans can be canned at home, but only in a pressure canner. They are a low-acid food. A boiling-water bath never reaches the temperature needed to destroy Clostridium botulinum spores, and electric multi-cookers are not approved for home canning.…
Potatoes are a low-acid vegetable. The only research-tested way to can them for pantry storage is a hot pack in a stovetop pressure canner: 35 minutes for pints and 40 minutes for quarts, at the pressure that matches your gauge…
Onions can be canned at home, but only in a few tested ways. Plain onions are a low-acid vegetable. That means a boiling-water bath is not enough. If you want shelf-stable onions in water, they must be pressure canned using…
Canning stewed tomatoes is not the same job as canning plain tomatoes. Once onion, pepper, or celery goes into the pot, the mixture is a tomato-vegetable product. That change matters for safety: tested extension recipes process this mix in a…
Bone broth is a low-acid food, so the only tested way to make it shelf-stable is a pressure canner. Under the USDA meat-stock process published by the National Center for Home Food Preservation, hot-packed pints process for 20 minutes and…